Bell peppers
"W. Baker" > wrote in message
...
> Julie Bove > wrote:
>
> : "W. Baker" > wrote in message
> : ...
> : > Julie Bove > wrote:
> : >
> : > : "W. Baker" > wrote in message
> : > : ...
> : > : > Julie Bove > wrote:
> : > : >
> : > : > : "Janet Wilder" > wrote in message
> : > : > : b.com...
> : > : > : > On 7/20/2012 3:48 AM, Julie Bove wrote:
> : > : > : >> I need some new ideas for raw bell peppers and perhaps cooked
> : > ones
> : > : > too.
> : > : > : >
> : > : > : >
> : > : > : > Green peppers were on sale here as was chuck shoulder steak
> and
> : > Roma
> : > : > : > tomatoes.
> : > : > : >
> : > : > : > I partially froze the steak and sliced it thin on an angle
> then
> : > : > marinated
> : > : > : > it in some low-sodium soy sauce while I cut 2 peppers into
> strips,
> : > : > chunked
> : > : > : > up about one quarter of a large onion and diced some garlic.
> as
> : > well
> : > : > as
> : > : > : > coarse dicing a couple of tomatoes.
> : > : > : >
> : > : > : > Slice a quarter-sized piece of ginger from a hand. Heat a
> : > tablespoon
> : > : > of
> : > : > : > peanut oil in a wok and cook the ginger for about 2 minutes.
> : > Remove
> : > : > the
> : > : > : > ginger and discard.
> : > : > : >
> : > : > : > Stir-fry the meat in the ginger-flavored oil. Take it out
> when
> : > the
> : > : > pink
> : > : > : > is just gone. Add onions, garlic and peppers and stir fry
> until
> : > : > starting
> : > : > : > to get tender. Return the meat, any accumulated juices and add
> the
> : > : > tomato.
> : > : > : > Stir fry until everything is hot.
> : > : > : >
> : > : > : > If you can handle it, you can add a little corn starch slurry
> to
> : > : > thicken
> : > : > : > the sauce, but I don't.
> : > : >
> : > : > : I can't use peanut oil but I am making garlic steak for dinner.
> : > Maybe I
> : > : > : will throw some peppers in there too. Thanks!
> : > : > You can use any neutral oil, not olive, but canola or corn, etc.
> : > Peanut
> : > : > is often preferred because of its neutral taste adn high smoking
> : > point,
> : > : > but you can easily substitute.
> : >
> : > : Why not olive? It is pretty much the only oil I used. I used it
> : > tonight
> : > : for the steaks. I didn't put the peppers in there. They turned out
> to
> : > be
> : > : going mushy so I just cut a few good strips from them and served
> them
> : > raw.
> : >
> : > Olive oil has a low smoking point so it cannot get as hot todo the
> stir
> : > frying as well. i use olive oil for lots of things, but not things
> that
> : > need very hot oil. I do not deep fry, but one has the same problem
> with
> : > trying to use olive oil for that kind of cooking.
>
> : Oh! Stir fry. Thanks! But nobody here will eat that. We prefer raw.
>
> But Janet's recipe says it is a stir fry. Not articularly Chinese, just
> some ginger and it is a cooked peppers in pieces recipe which,I believe,
> you asked for. It is a simple garlic, onions adn meat stir fry, not that
> different from your steak you did the other night.
Okay.
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